Bamboo Leaf Purple and White Potato Salad

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1 1/2 pounds purple potatoes, cut into mini-potato size

1 1/2 pounds mini white potatoes

12 bamboo leaves, soaked overnight in water

1 tablespoon vegetable oil

2 cups fresh basil leaves, picked and torn

5 tablespoons almond oil

1 1/2 teaspoons kosher salt

1 teaspoon black peppercorns, cracked

2 teaspoons white truffle oil

Turmeric Goat Yogurt Sauce, for serving, recipe follows

Finely grated zest of 2 lemons, for garnish

Green onions, finely sliced, for garnish 

Turmeric Goat Yogurt Sauce:

5 tablespoons goat milk yogurt

1/4 teaspoon ground turmeric

Pinch kosher salt

Pinch cracked black peppercorns

1 clove garlic, pureed